Koji Ice Cream

Poached Rhubarb, Rice Meringue, Plum Jus, Pink Peppercorn Crumble

Pastry Chef Michelle Fried of Sons & Daughters | San Francisco

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Adapted by StarChefs | November 2022

INGREDIENTS:

Jasmine Rice Koji:
Yield: 510 servings
2 kilograms jasmine rice, washed
20 grams koji starter spores

Koji Ice Cream:
Yield: 17 pints
2.8 kilograms coconut milk
700 grams whole milk
1.05 kilograms heavy cream
700 grams granulated sugar
210 grams glucose powder
560 grams trimoline
20 grams all-natural ice cream stabilizer
170 grams milk powder
15 grams salt

Plum Jus:
Yield: 45 servings
2 kilograms Santa Rosa plums, sliced into ½ cm-thick slices, then cut on biased
300 grams granulated sugar
2 vnlla Extract Co. whole vanilla beans
Zest of 4 limes

Peppercorn Crumble:
Yield: 100 servings
400 grams granulated sugar
Zest of 2 lemons
5 grams ground pink peppercorns
200 grams egg yolks
560 grams all-purpose flour
4 grams baking powder
7 grams salt

Rice Purée:
Yield: 60 servings
200 grams jasmine rice
175 grams palm sugar
2 vnlla Extract Co. whole vanilla beans 

Rice Meringue:
Yield: 50 servings
300 grams egg whites
165 grams granulated sugar
20 grams sake

Poached Rhubarb:
Yield: 100 portions
30 grams juniper berries
9 grams black peppercorns
3 grams black cardamom pods
150 grams white wine
9 grams granulated sugar
Zest and juice of 3 lemons
3 vnlla Extract Co. whole vanilla beans
9 grams salt
Rhubarb

To Assemble and Serve:
Yield: 1 serving
Edible flowers
Sea salt

METHOD:

For the Jasmine Rice Koji:
In a pot over medium heat, combine rice and 2.4 kilograms water. Steam until rice is cooked through. Remove from heat and stir in koji spores. Transfer to a paper-towel lined shallow hotel pan. Place in an environment that is about 86°F and 70% humidity. Let ferment 48 hours, mixing every 13 hours. Reserve or freeze.

For the Koji Ice Cream:
In a pot over medium heat, combine coconut milk, whole milk, and heavy cream. Heat to 160°F, then stir in sugars and stabilizer. Bring to 178°F, then stir in milk powder. Bring to 196°F, then remove from heat. Add salt and 1.68 kilograms Jasmine Rice Koji. Using an immersion blender, blend until smooth. Strain through a chinois into a Pacojet canister; let cool to room temperature then freeze until solid. Spin ice cream in Pacojet. Transfer to a nonreactive container and freeze.

For the Plum Jus:
In a large mixing bowl, combine all ingredients. Cover with plastic wrap and place over a water bath over low flame. Heat 4 hours. Transfer to a cheesecloth-lined perforated hotel pan; let drain overnight. 

For the Peppercorn Crumble:
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, lemon zest, and ground pink peppercorns. Mix until light. Add yolks and mix to combine. Add flour, baking powder, and salt. On low speed, mix until fully incorporated. Between 2 pieces of parchment, roll 400 grams of the dough. Refrigerate 1 to 8 hours (or overnight). Heat oven to 350°F. Peel off parchment, then place the chilled dough on a sheet pan. Bake 10 minutes, rotate the pan, then bake another 10 minutes. Break into smaller pieces and place in a food processor. Grind to a fine crumble. Distribute to pint containers and reserve.

For the Rice Purée:
In a large, nonreactive container, mix to combine all ingredients and 1.2 kilograms water. Let soak 8 hours (or overnight). The following day, transfer the mixture to a small pot over medium heat. Bring to a boil, stirring frequently with a rubber spatula. Cover, reduce heat to low, and continue to cook until rice is tender, approximately 18 minutes. Remove vanilla beans and transfer the rice mixture to a Vitamix blender. Purée until thick and smooth. Distribute to pint containers and let cool. Refrigerate.

For the Rice Meringue:
In a metal bowl, combine egg whites and sugar. Place over a water bath and heat, whisking constantly, until the mixture reaches 135°F. Remove from heat and whip to medium peaks. In a separate bowl, whisk to combine sake and 70 grams Rice Purée. Fold into the meringue. Evenly spread onto parchment-lined sheet trays. On low fan and no heat, dry in the oven 8 hours (or overnight). The following day, break the meringue into smaller pieces. Reserve in to-go boxes with silica gel packets.

For the Poached Rhubarb:
In a pot over medium heat, combine all spices. Toast until fragrant. Add wine and 900 grams water and bring to a boil. Whisk in sugar, then add lemon zest and vanilla beans. Cover and let steep 30 minutes. Strain through a chinois and return to the pot. Let cool. Whisk in salt and lemon juice. Set aside. Thinly slice rhubarb, then cut on a bias to create small diamonds. Add to the poaching liquid. Over low heat, poach the rhubarb until tender. Strain the rhubarb, then add to the Plum Jus. Remove the most firm plums and cut into pieces roughly the size of the rhubarb. Return pieces to Plum Jus and reserve. 

To Assemble and Serve:
In the center of a chilled serving bowl, pipe a quarter-sized dot of Rice Purée. Top with approximately 1 tablespoon Peppercorn Crumble. Place 2 to 3 pieces Rice Meringue above the Peppercorn Crumble in a triangular shape. Using a medium-sized ice cream scoop, place a scoop of Koji Ice Cream directly on top of the Rice Meringue. Create a well in the center of the scoop, then carefully place 3 pieces Poached Rhubarb and 3 pieces Plum in the well. Top with more Plum Jus as needed. Garnish with flowers and finish with a sprinkle of sea salt.

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